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Minced Chicken and Mushroom Pie

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Ingredients
  

  • Ingredients:
  • - 500g minced chicken
  • - 200g mushrooms chopped
  • - 1 onion finely chopped
  • - 2 cloves garlic minced
  • - 1 carrot diced
  • - 2 tablespoons olive oil
  • - 1 teaspoon dried thyme
  • - 1 teaspoon Worcestershire sauce
  • - 200ml chicken broth
  • - 1 tablespoon flour
  • - Salt and pepper to taste
  • - 1 egg beaten (for egg wash)
  • - 1 sheet of puff pastry

Instructions
 

  • Cooking Instructions:
  • Preheat your oven to 200°C (400°F). In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and fragrant.
  • Add the minced chicken to the skillet, breaking it apart with a wooden spoon. Cook until the chicken is browned and cooked through, approximately 5-7 minutes.
  • Stir in the diced carrot and chopped mushrooms, cooking for another 5 minutes until the mushrooms soften. Sprinkle the flour over the mixture and stir well to combine.
  • Pour in the chicken broth, followed by the Worcestershire sauce and dried thyme. Season with salt and pepper to taste. Allow the mixture to simmer for about 10 minutes, or until it thickens slightly.
  • Roll out the puff pastry on a floured surface, and line a pie dish with half of the pastry. Fill the dish with the chicken and mushroom mixture, then cover with the remaining pastry. Seal the edges and make a few slits on top to allow steam to escape.
  • Brush the top of the pastry with the beaten egg to give it a beautiful golden color when baked. Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown.